Roasted greens with lemony dressing and hazelnuts

Doug Sherring

I get excited by vegetables, and I love learning new ways to cook them. I've always been inspired in my cooking by other cultures.

This recipe is pretty simple but by adding a dressing to your roast vegetables and chopped nuts to your greens, you'll have a super tasty and simple dinner in no time.

Ingredients

500 g	Brussels sprouts (Main)
1 head	Broccoli, cut into florets (Main)
3	Courgettes, cut into thick strips on a slight diagonal (Main)
¼ cup	Hazelnuts, roughly chopped
¼ cup	Olive oil, for the dressing, plus 2 Tbsp for roasting
1 tsp	Chilli flakes
1	Lemon, zest and juice of
1 bunch	Fresh mint, roughly chopped
1 bunch	Fresh parsley, roughly chopped
2 cloves	Garlic, peeled and finely chopped
1 tsp	Dijon mustard

Directions

1. Preheat your oven to 190C. Place all vegetables in a roasting tray and drizzle over olive oil. Add salt and pepper, chilli flakes, hazelnuts and a half the lemon zest.
2. Place the tray in the top half of the oven and roast for 20 minutes.
3. For the dressing, in a small bowl whisk together the ¼ cup olive oil, the juice of the lemon and remaining zest, salt and pepper, garlic and mustard. Stir through the herbs and whisk again.
4. Serve the vegetables hot out of the oven, or warm, with the dressing drizzled over.